- 1 tbsp. of cooking oil
- 1 c. of cubed cooked pork belly
- 1 tbsp. of minced garlic
- 1 red onion, thinly sliced
- 1 bird's eye chili
- soy sauce, any kind, to taste
- 1 small splash of rice wine
- 2 to 3 c. of pechay stalks (and some greens), cut into one-inch lengths
INSTRUCTIONS:
- Heat the oil in a frying pan. Brown the pork (sprinkle with salt and pepper if still unseasoned). Scoop out the meat and set aside.
- In the hot oil (which will now be mixed with pork fat), saute the garlic, chili and onion just until aromatic.
- Throw in the pechay and cook, tossing often, for about half a minute.
- Add the pork to the pan.
- Season the meat and pechay with soy sauce. Add a splash of rice wine. Cook until most of the liquid has been soaked up by the pork and pechay stalks. Over very high heat, this should take no more than half a minute.
- Serve the pechay guisado with rice.
Source: Casaveneracion
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